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Started By
Message
How do I keep leftover pork roast from getting “wangy” tasting?
Posted on 4/9/23 at 1:22 pm
Posted on 4/9/23 at 1:22 pm
I have a freshly cooked pork roast. Tomorrow, the leftovers will start to have this “wangy” taste, if it’s anything like previous pork roasts.
Is there anything I can do to prevent or delay this?
Is there anything I can do to prevent or delay this?
15
Posted on 4/9/23 at 2:57 pm to bkhrph
I have no idea what you mean. What cut of meat is the roast? Butt, loin, whole muscle or in a net?
Describing it as having a wangy taste makes me think you’re describing the taste of a wang. That’s just nasty. Not that there’s anything wrong with that.
Describing it as having a wangy taste makes me think you’re describing the taste of a wang. That’s just nasty. Not that there’s anything wrong with that.
This post was edited on 4/9/23 at 3:02 pm
Posted on 4/9/23 at 4:03 pm to bkhrph
Too much garlic maybe? I find garlic continues to add "flavor".
Posted on 4/9/23 at 4:18 pm to bkhrph
quote:
from getting “wangy” tasting?
What they hell does this mean?
Do you put dicks in your mouth?
I don't. I don't know what wangs taste like.
Posted on 4/9/23 at 4:41 pm to bkhrph
I’d get a better recipe
Posted on 4/9/23 at 4:43 pm to bkhrph
quote:
Is there anything I can do to prevent or delay this?
Use less wang
Posted on 4/9/23 at 4:44 pm to bkhrph
I kind of get what you mean..
May I suggest, when you decide to do something with it, to use it for more than just a reheated protein.
Slice thinly. Saute with rosemary and soy sauce. Put a little garlic mayo on poboy bread.
Make a beef broth. Boil some noodles and make a pork yakemein.
May I suggest, when you decide to do something with it, to use it for more than just a reheated protein.
Slice thinly. Saute with rosemary and soy sauce. Put a little garlic mayo on poboy bread.
Make a beef broth. Boil some noodles and make a pork yakemein.
Posted on 4/9/23 at 4:47 pm to bkhrph
Wtf is “wangy “??
Posted on 4/9/23 at 5:05 pm to bkhrph
Wangy????
Posted on 4/9/23 at 5:05 pm to bkhrph
Have you been drinking Bud Light???
Posted on 4/9/23 at 5:11 pm to jamboybarry
quote:
Use less wang
That really is the only option.
Posted on 4/9/23 at 6:31 pm to bkhrph
I know what you mean by “whang” thanks to my grandfather using that word to describe food when I was growing up. I have no idea what you mean in relation to pork, however.
For the uninitiated, “whang” is a sort of tangy flavor. Almost a little sour, but not quite.
For the uninitiated, “whang” is a sort of tangy flavor. Almost a little sour, but not quite.
Posted on 4/9/23 at 7:14 pm to Wiseguy
Why not say tangy?
Posted on 4/9/23 at 7:37 pm to SixthAndBarone
Shoulder roast, aka picnic ham.
Posted on 4/9/23 at 7:44 pm to Smeg
I guess Ma isn’t your last name?
Posted on 4/9/23 at 7:54 pm to bkhrph
I like Buffalo sauce on my wangs.
Posted on 4/9/23 at 8:38 pm to bkhrph
quote:
How do I keep leftover pork roast from getting “wangy” tasting?
keep it in your pants?
do you have a smoker to reheat? did that with a pork rib roast, was an entirely new meal.
Posted on 4/9/23 at 8:41 pm to bkhrph
I don’t know, one day old leftovers, especially for something like that usually tastes better the next day.
Posted on 4/9/23 at 8:46 pm to bkhrph
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